Poblano Tacos
with Avocado & Roasted Corn Salsa
These tacos are stuffed with tender strips of charred poblano chile peppers and onions. Fragrant lime rice and sweet roasted corn take these spicy tacos to the next level. Creamy, cooling avocado with lime and cilantro balance this high-fiber, high-protein dinner.
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INGREDIENTS
- 1/2 cup white basmati rice
- 1 lime, zested and juiced (divided)
- 2 poblano peppers, trimmed, deseeded and cut into 1/2-inch strips
- 1 yellow onion, peeled and thinly sliced
- 13.4 oz sweet corn, rinsed, drained and patted dry
- 1 avocado, halved, peeled and diced
- 1 scallion, trimmed and thinly sliced
- 0.25 oz cilantro, leaves and tender stems roughly chopped
- 6 yellow corn tortillas
- 1 1/2 tsp hot sauce
- 1 tbsp vegetable oil*
- Salt*
Nutrition (per serving)
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INSTRUCTIONS
Combine rice and 1 cup water in small saucepan. Bring to a boil, cover, reduce heat to low, and cook until water is absorbed and rice is tender, 15 to 18 minutes. Stir in lime zest, just half the lime juice, and a pinch of salt. (4-servings: use 2 cups water)
Move oven rack to middle and set oven to broil on high. Combine poblano, onion, corn, 1 tbsp vegetable oil, and a pinch of salt on baking sheet and toss. Broil until onions are translucent and peppers and corn are softened and lightly browned, 5 to 6 minutes. Leave oven on for next step. (4-servings: use 2 tbsp vegetable oil) (TIP: All broilers are different; watch closely to ensure veggies don’t burn.)
Stir together avocado, scallion, remaining lime juice, cilantro, and salt in medium bowl. Wrap tortillas in foil and place in oven until heated through, 5 to 6 minutes.
Lay tortillas on serving plates and add rice and roasted corn salsa. Dollop tacos with avocado topping and drizzle with hot sauce. ¡Buen provecho!
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